This quick and easy meal can be ready in under 10 minutes if you make the rice ahead of time. When using leftover food, it’s important to reheat it to 165 degrees for food safety. Keep a simple digital thermometer in your kitchen to get a quick temperature read.
Ingredients
½ cup water
¼ cup white rice
Cooking spray
2 6-inch flour tortillas
¼ cup shredded soy cheese
½ cup shredded or cubed grilled or rotisserie chicken breast, skin removed
Mild chili powder, garlic powder, salt, and pepper (optional)
Instructions
- In saucepan over high heat, bring water to a boil. Add rice, reduce heat to low, cover, and simmer until tender, about 40 to 50 minutes.
- Lightly coat large nonstick skillet with cooking spray. Place tortillas on skillet over medium heat. Sprinkle with cheese and then top evenly with rice and chicken. Sprinkle with seasonings, if desired. Cook until filling is warm and tortilla starts to brown, about 3 minutes.
- Transfer tacos to plate, roll, and serve.
Yield
Serves 1
Nutrition
- Calories
- 510 calories
- Carbohydrates
- 60g
- Cholesterol
- 70mg
- Fat
- 13g
- Fiber
- 3g
- Protein
- 34g
- Saturated fat
- 4g
- Sodium
- 760mg
- Sugar
- 3g
